PARTNER POST – Get inspired with creatively crafted Castello Blue Cheese as we celebrate a Summer of Blue with #BluesdayTuesday.
Slightly savory, slightly sweet, this fun custard ice cream highlights the soft notes of caramel in the blue cheese for a silky smooth, cold treat that is great next to a charcuterie plate.
By Asha Yoganandan
Oh yes! It’s ice cream season. Well, is not that what Memorial Day is all about? The subtle signal that summer is here and now?! 
Speaking of which, hope you all had a great long weekend. We in the US, don’t have nearly enough long weekends. So, we may as well make the most of it.
Let me tell you about this ice cream. Blue Cheese Ice Cream. Because, it blew my mind! Ever since a little Italian gelataria opened by me, I have been fascinated with savory ice creams. They make an amazing olive oil one that is served with the charcuterie platter. Divine. And, yes, that is where my inspiration for this came about.
Of course, it then is a question of what kind of blue to use. Much like every other cheese there are several variations of blue. For one, you would not use Roquefort in this recipe. Not only would the French consider it appalling, so would your wallet. Then there is the English Stilton, which would be just right but also a touch snobbish. But, I would really like a little less of the stiff upper lip and more of the OMG effect when I have a new flavor of ice cream.
When the good folk at Castello asked me to test their line of Danish blue cheeses, happy bells rang in my head. A mild blue cheese, it is slightly creamy and slightly caramelly in flavor, which, seemed to scream ice cream to me! Once the bill fit, I pursued it with single minded determination. Well, it all actually came together rather naturally.
To highlight the soft notes of caramel in the cheese, I used condensed milk to thicken and sweeten the custard. To balance all that richness, I made a lighter custard with half and half rather than cream and lesser yolks. The result, was a super creamy frozen custard that melted in your mouth in a stream of satin. As to flavor, it was not exactly sweet and had the definite tang and fulsome feel of blue cheese. With specks of pear running through the ice cream, it was an all in one dessert.
Wait! Dessert? Then what is up with the sandwich photos you ask? Well, the thing is, this ice cream made a ridiculously fulfilling dessert. But, I felt in my bones, it was meant to be more than just a scoop at the end of the meal. Visions of cold cuts started haunting me for no reason, until, I surrendered to their wisdom.
Indeed, an ice cream such as this, with the subtle savory element, must be highlighted in a savory role as well. Sopressata that richly peppered and favored of cured meats is meaty enough to stand up to blue cheese and definitely spiced to cut through the creaminess of the ice cream. The croissant was inevitable.
Rich, buttery flaky layers that crunch and then give into the softness of the ice cream, leading to the bite of the meat ending in another cushion of layered dough – Imagine starting your day with that. It is bound to leave you inspired for the whole day. Exactly, what we need for Summer!
So, all through the season, I’ll have it on demand in my freezer. Yes, it is going to be one heck of an ice cream season!
Castello Summer of Blue — Blue Cheese and Buttered Pear Ice Cream
- Total Time: 35 minutes plus chilling and freezing time
- Yield: 1 quart 1x
Description
Slightly savory and sweet, this frozen custard highlights the notes of caramel in blue cheese for a silky cold treat that pairs wonderfully with a charcuterie plate.
Ingredients
- 6 oz Castello's Danish blue cheese
- 1 cup half and half
- 2 egg yolks
- 1/2 cup sweetened condensed milk
- 1 tablespoon light brown sugar or maple sugar
- 1 ripe pear, cubed into 1 inch pieces
- 3 tablespoons butter
Instructions
- In a heavy-bottomed pan, heat the half and half on low to a gentle simmer.
- Meanwhile, whisk together the egg yolks and sugar until the mixture is light and pale yellow in color.
- Once the half and half is simmering, slowly pour it into the yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Return the mixture to the pan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
- Remove from heat and stir in the sweetened condensed milk and blue cheese, mixing until the cheese is completely melted and incorporated.
- In a separate pan, melt the butter over medium heat and add the cubed pear. Cook until the pear is soft and slightly caramelized, about 5 minutes.
- Fold the caramelized pear into the custard mixture.
- Chill the mixture thoroughly in the refrigerator, then churn in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze until firm, at least 4 hours or overnight.
Notes
This ice cream pairs well with a charcuterie plate, especially with cured meats like sopressata. For a unique breakfast or brunch, serve it in a croissant sandwich with cold cuts. Store the ice cream in an airtight container in the freezer for up to two weeks. Use a mild blue cheese like Castello’s Danish blue for the best flavor balance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 15
- Sodium: 300
- Fat: 18
- Carbohydrates: 20
- Fiber: 1
- Protein: 7
- Cholesterol: 90
Frequently Asked Questions
What type of blue cheese should I use for this ice cream?
For this recipe, it’s best to use a Danish blue cheese like Castello, as it provides the right balance of savory and sweet notes without being too overpowering.
How do I achieve a silky smooth texture in the ice cream?
To ensure a silky smooth texture, make sure to properly emulsify the custard mixture and churn it in an ice cream maker until it reaches the desired consistency.
Can I adjust the sweetness of the pear in the recipe?
Yes, you can adjust the sweetness of the buttered pears by adding more or less sugar during the cooking process, depending on your preference for sweetness.
